The number of fresh prawns or frozen prawns is about 10.

Cooking wine (for pickled shrimp) 30ml.

30 ml soy sauce

Oyster sauce10ml

3-5g of salt

Thick vermicelli sauce 10g

Ginger, onion and garlic each 15g.

How to cook prawns with garlic?

Forgive me for not thinking about taking pictures when I first handed out the recipe. Wow, cry.

Use fresh fresh prawns or frozen shrimps. This section is optional. The key ingredients should be fresh enough to be delicious.

After washing shrimp, friends who want to go to the shrimp line please go to the shrimp line. I won't go. I'll just put the whole thing on a plate, pour 30 ml of cooking wine and sprinkle some ginger together. Draw evenly and marinate for 10 minute. -Mainly to remove fishy smell.

Hot pot, cold oil, about 60 ml more oil, because you want to fry shrimp. Any oil will do, but if you can try olive oil. Because olive oil is the only thing that can retain the nutrients of food after frying and does not produce harmful substances. I remember a knowledge lecture saying. (Don't hit me if you're wrong)

After cooling the oil, stir-fry the onion, garlic and shredded ginger, then put away the shrimps one by one and simmer for three minutes.

When I fry shrimp, I use soy sauce, oyster sauce, salt and vermicelli sauce (soy sauce I use Lee Kum Kee's Jinzhen soy sauce, which is light in taste, and Haitian soy sauce is salty. Haitian used in the post-bamboo sauce is good in color and flavor. After all the above sauces are put into the bowl, adjust the dosage according to your shrimp quantity, and add water that can wash the whole plane of shrimp, and the sauce is ready.

The sauce is ready. Open the pot and look at your shrimp. Don't fry, adjust the heat at any time. After all, some nike blazer's firepower is fierce! Do not generalize. Those who don't want to cook well are hooligans! Haha ~

When you see the shrimp in a boiling pot, turn it over with a spatula and fry it on both sides. It is safest. Then pour in the sauce, turn the spatula to make sure all the juice is served, and simmer for three minutes.

When stewing, please add some shredded ginger to people who are sensitive to the taste of seafood. In the garlic part, after adding the sauce, I added a handful of fried garlic, which is common in Chaoshan area of Guangdong Province. Very fragrant, no fresh garlic flavor, don't worry about taking away the delicious taste of seafood.

Above, you can add sauce and stew for three minutes to taste. Then, you can simmer, while continuing to collect juice, while taking out the shrimp and putting it on the plate. When the juice thickens, pour it on the shrimp. It's done.